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| Description: | Vanilla bean ice cream, Ghirardelli hot fudge sauce, whipped cream |
| Date: | 9.28.18 |
| Allergens: | Dairy |
| Plating: | Sundae glass, banana leaf, underliner plate |
| Price: | $ 8.00 |
| Portion | Plate Component | Oz. | ||||
| 6 oz. | Vanilla bean gelato | 6.00 | ||||
| 2 oz. | Hot fudge sauce | 2.00 | ||||
| 1/2 oz. | Salted pecans | 1.00 | ||||
| 1 oz. | Whipped cream | 1.00 | ||||
| 1 each | Cherry | |||||
Assemble as shown. Serve on a B&B plate with a banana leaf underliner.
| Yield 1X: | 116.00 | oz | Allergens: | ||
| Portion: | 3 | oz | Dairy, chocolate | ||
| Portions: | 38.7 | ||||
| Shelf life: | 1 week | ||||
| Date: | 9.28.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Bittersweet chocolate coins | 2 | |
| Butter | 1 | |
| Sugar | 1 | 4.00 |
| Water | 1 | 8.00 |
| Corn syrup (1 cup) | 1 | 7.00 |
| Vanilla extract | 1.00 |
Carefully measure and prepare all ingredients. In a heavy saucepan, combine the chocolate, butter, sugar, water, and corn syrup over medium heat. Stir the mixture continually until the chocolate and butter have melted and the sugar has dissolved. When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes.
Remove the thickened sauce from the heat and stir in the vanilla. Cool completely in an ice bath. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Description: | salsa verde, garlic potato puree |
| Date: | 9.26.18 |
| Allergens: | Garlic, onion, chili |
| Plating: | Sam’s oval plate |
| Price: | $ 34.00 |
| Portion | Plate Component | ||||
| 9 oz. | Halibut steak | ||||
| 4 oz. | Garlic potato puree | ||||
| 2 oz. | Salsa verde | ||||
Oil and season the halibut steak very well with salt and pepper. Grill to medium, then plate as shown, drizzling salsa verde around the plate as well as over the halibut. Serve with choses side.
| Description: | Served with coctail sauce and lemon |
| Date: | 9.26.18 |
| Allergens: | Shellfish |
| Plating: | Soup plate or shellfish tin |
| Price: | $24 / $46 |
| Portion | Plate Component | ||||
| 1/2 or full | Dungeness crab, cut and cracked | ||||
| 2 oz. | Cocktail sauce | ||||
| 1 each | Lemon wrap | ||||
| Description: | with celery heart remoulade and celery leaves, garlic potato puree |
| Date: | 9.26.18 |
| Allergens: | Onion, chili, dairy |
| Plating: | Sam’s oval |
| Price: | $ 30.00 |
| Portion | Plate Component | ||||
| 6 oz. | Poached sweetbreads | ||||
| 1.5 oz. | Celery heart remoulade | ||||
| pinch | Celery leaves | ||||
Heat a saute pan over high heat, and add 1/8″ canola oil. Completely coat the surfaces of the sweetbread slices with seasoned flour. When the oil shimmers, add the sweetbreads, cut side down, and cook until golden brown. Turn over, and cook the second side until lightly browned.
Spoon the garlic potato puree onto the plate as shown, and arrange the sweetbreads as shown. Spoon the sauce over the sweetbreads, and garnish with the celery leaves. Serve with chosen side.
| Yield 1X: | 60.75 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Onion, chili | ||
| Portions: | 40.5 | ||||
| Shelf life: | 3 days | ||||
| Date: | 9.26.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Celery heart, very small dice | 1 | 8.00 |
| Best foods mayonnaise | 1 | 8.00 |
| Shallots, minced | 2.50 | |
| Fresno chilies, brunoise | 2.00 | |
| Freshly squeezed lemon juice | 4.00 | |
| Tarragon leaves, coarsely chopped | 0.50 | |
| Chives, minced | 1.25 | |
| Italian parsley, chopped | 0.50 | |
| Worcestershire sauce | 2.00 | |
| Salt and pepper to taste |
Carefully measure and prepare all ingredients. Combine in a mixing bowl, and mix well. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Correct seasoning on days 2 and 3.
| Yield 1X: | 240.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, onion | ||
| Portions: | 40.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 9.26.18 | ||||
| Prep Recipe Ingredient | 1 |
| lb | |
| Sweetbreads, defrosted and soaked | 20 |
| Court boullion | 18 |
Sweetbreads must be soaked in cold water for two days after defrosting to remove blood. Change the water twice a day.
Heat the court boullion to a rolling boil, then drop the sweetbreads in. Cook, stirring regularly, until medium rare, about 25 minutes. Remove to a perforated 2″ hotel pan, and lay each piece flat on the bottom. Place a 6″ hotel pan filled with ice over the sweetbreads, and transfer to the walk-in. Cool completely, then remove the top pan. Transfer the sweetbreads to a 6″ half pan.
Label, date, and initial. Store refrigerated. Portion to 6 oz.
| Yield 1X: | 576.00 | oz | Allergens: | ||
| Portion: | 256 | oz | Onion, garlic | ||
| Portions: | 2.3 | ||||
| Shelf life: | Freeze | ||||
| Date: | 7.4.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Water – 5 gallons | 40 | 80 | ||
| Celery, chopped | 3 | 6 | ||
| Onions, peeled and chopped | 6 | 12 | ||
| Black peppercorns | 2.50 | 5.00 | ||
| Garlic cloves, crushed | 4.00 | 8.00 | ||
| Cider vinegar | 8.00 | 1 | ||
| Thyme (3 bunches) | 3.00 | 6.00 | ||
| Parsley, Italian (2 bunches) | 1.50 | 3.00 | ||
| Bay leaves (each) | 4.00 | 8.00 |
Carefully measure and prepare all ingredients. Combine in a suitable pot, and bring to a boil. Reduce to a simmer, and cook for one hour.
Strain into 2 cambros, cool to room temperature, and cover. Label, date, and initial. Store refrigerated or freeze.
| Yield 1X: | 34.50 | oz | Allergens: | ||
| Portion: | 4 | oz | Onion | ||
| Portions: | 8.6 | ||||
| Shelf life: | 1 shift | ||||
| Date: | 9.24.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Persian cucumber, halved, then sliced 1/4″ | 1 | 2 | ||
| Heirloom tomatoes, cored and sliced | 1 | 2 | ||
| Dill, chopped coarsely | 0.25 | 0.50 | ||
| Italian parsley leaves, chopped coarsely | 0.25 | 0.50 | ||
| Lemon shallot vinaigrette | 2.00 | 4.00 | ||
| Salt and pepper to taste |
Carefully measure and prepare all ingredients. Combine and toss to mix. Season to taste with salt and pepper. Hold at room temperature.
| Yield 1X: | 21.00 | oz | Allergens: | ||
| Portion: | 0.75 | oz | Onion | ||
| Portions: | 28.0 | ||||
| Shelf life: | 1 day | ||||
| Date: | 9.24.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Shallots, minced | 6.00 | 12.00 | ||
| Dijon mustard | 3.00 | 6.00 | ||
| Freshly squeezed lemon juice | 6.00 | 12.00 | ||
| EVOO | 6.00 | 12.00 |
Carefully measure and prepare all ingredients. Combine and mix well. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.